Yeast-metal interactions: impact on brewing and distilling fermentations

Paper

Walker, G., De Nicola, R., Anthony, Sarsha and Learmonth, Robert. 2006. "Yeast-metal interactions: impact on brewing and distilling fermentations." Burslem, Max (ed.) Institute of Brewing & Distilling Asia Pacific Section 2006 Convention. Hobart, Australia 19 - 24 Mar 2006 Hobart, Australia.
Paper/Presentation Title

Yeast-metal interactions: impact on brewing and distilling fermentations

Presentation TypePaper
AuthorsWalker, G. (Author), De Nicola, R. (Author), Anthony, Sarsha (Author) and Learmonth, Robert (Author)
EditorsBurslem, Max
Journal or Proceedings TitleProceedings of the Institute of Brewing & Distilling Asia Pacific Section 2006 Convention
Number of Pages19
Year2006
Place of PublicationHobart, Australia
Web Address (URL) of Paperhttp://www.ibdhobart2006.com.au./conference_over.php
Conference/EventInstitute of Brewing & Distilling Asia Pacific Section 2006 Convention
Event Details
Institute of Brewing & Distilling Asia Pacific Section 2006 Convention
Event Date
19 to end of 24 Mar 2006
Event Location
Hobart, Australia
Abstract

[Abstract]: In brewing and distilling fermentations, key metal ions are magnesium and zinc, which act as co-factors for important glycolytic enzymes and also as modulators of yeast stress. In addition to their effects on enzymes, metal ions may have marked effects on stability and dynamics of cell membranes, leading to downstream effects on cell permeability and signalling systems. Occasionally, the bioavailability of certain key minerals may be limiting and this can adversely affect yeast fermentation processes. For example, zinc levels may decrease during mashing and wort boiling as the metal ion becomes complexed in precipitated trub. Consequently, zinc levels in wort may become compromised leading to impaired fermentation performance. This paper reviews previous work on the impact of magnesium and calcium on industrial yeasts and also describes the uptake and utilisation of zinc by brewing and distilling yeasts under conditions varying from deficit to oversupply. In addition, it discusses the impact of yeast-zinc interactions on the progress and efficiency of brewing and distilling fermentations, the status of cell membrane systems, and the influence of metals in governing yeast responses to environmental stress.

Keywordsyeast, metal ions, zinc, membranes, fermentation, brewing, distilling
ANZSRC Field of Research 2020310603. Fermentation
340299. Inorganic chemistry not elsewhere classified
Byline AffiliationsAbertay University, United Kingdom
Department of Biological and Physical Sciences
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